Avocado Gazpacho   

Ingredients :
2	med	Cucumbers, peeled
3	cup	Chicken broth
1/2	tsp	Tabasco sauce, or to taste
1/4	cup	Fresh cilantro or parsley, firmly packed
2	tbl	Lime juice
2	med	Firm/ripe avocados
1/2	tsp	Salt
1/2	sm	Red onion
		Fresh cilantro sprigs, for garnish

How to cook :

Cut one cucumber in chunks and put in the blender; whirl with 2 cups of the chicken broth, cilantro, lime juice, salt and Tabasco until smoothly pureed.
Peel, pit and coarsely chop avocados.
Put into a food processor and add the pureed mixture and the rest of the chicken broth.
Whirl very briefly to coarsely puree the avocado, leaving some chunks.
Cover and chill at least 2 hours or overnight.
Just before serving, finely mince the red onion; seed and chop the second cucumber.
Pour soup into 6 bowls and garnish each with a sprig of fresh cilantro.
Offer the minced onion and chopped cucumber on the side to add individually to taste.

Tags : Soups Stews

---

You may interested in these dishes :

Crispy Skins with Devilled Bacon Dip   
1. Preheat the oven to 200C, 400F, Gas Mark 6. 2. Wash the potatoes and prick the potatoes all over ...

Louise Frazier's Southern Corn Bread   
Preheat the oven to 350F. Combine the dry ingredients and stir in the wet. Pour the mixture into a l...

Sausage Broccoli Chowder   
Drain corn, reserve liquid. In dutch oven, over med heat brown sausage, remove/drain. In drippings s...